Porter - Brown Porter (BJCP 2008)

Top 10 Brown Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mudpuppy Porter	5.5 gal	6.08%	23.44	1.064	1.018		All Grain	8577
Blackstrap Porter	5 gal	5.07%	0	1.052	1.013		All Grain	4641
Chocolate orange porter	11 gal	6.14%	32.35	1.062	1.016		All Grain	4581
Chocolate Brown Porter	5.5 gal	6.61%	62.81	1.065	1.015		BIAB	4397
Peanut Butter Jelly Time	5.5 gal	5.14%	30.59	1.052	1.013		All Grain	4371
porter	5 gal	4.27%	44.32	1.042	1.010		BIAB	3947
Salted Caramel Porter	5.5 gal	6.64%	31.69	1.065	1.015		All Grain	3791
Thunder Cloud Porter	10 gal	4.03%	24.42	1.046	1.015		All Grain	3712
Maen med ljåen (Juleøl)	25 L	5.05%	31.51	1.052	1.013		All Grain	3404
Belgian Blackcurrant	23 L	8.03%	31.67	1.075	1.014		All Grain	3291

Newest Brown Porter (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Porter English	15 L	7.56%	11.21	1.077	1.020		All Grain	13
PB Porter	5 gal	4.71%	18.54	1.055	1.019		All Grain	24
Pumpkin Spice Porter 20 gal	22 gal	5.05%	59.44	1.047	1.009		All Grain	22
CRISTIAN BEER	20 L	5.83%	18.2	1.059	1.015		All Grain	17
Pumpkin Pie Porter	5 gal	6.44%	34.07	1.060	1.011		All Grain	114
Hairy Portal	100 gal	5.15%	36.01	1.052	1.013		All Grain	63
Porter	5.5 gal	5.45%	33.63	1.055	1.013		All Grain	50
Justin's Porter	5.75 gal	5.27%	31.55	1.052	1.013		All Grain	75
GRS 500L	550 L	7.66%	3.4	1.072	1.014		All Grain	73
Porter, Call me a Taxi	5.25 gal	5.99%	28.58	1.058	1.013		BIAB	114

Fermentables Used In Brown Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	377	American	Grain	roasted malt	350°L	29	6%	0% - 38%
United Kingdom - Maris Otter Pale	320	United Kingdom	Grain	base malt	3.75°L	38	67%	6% - 100%
US - Pale 2-Row	259	US	Grain	base malt	1.8°L	37	69%	6% - 100%
United Kingdom - Chocolate	223	United Kingdom	Grain	roasted malt	425°L	34	5%	1% - 16%
United Kingdom - Brown	178	United Kingdom	Grain	roasted malt	65°L	32	12%	1% - 100%
Flaked Oats	156		Adjunct	raw	2.2°L	33	8%	1% - 98%
Caramel / Crystal 60L	143		Grain	crystal malt	60°L	34	8%	0% - 44%
United Kingdom - Black Patent	138	United Kingdom	Grain	roasted malt	525°L	27	4%	0% - 32%
American - Black Malt	128	American	Grain	roasted malt	500°L	28	4%	0% - 67%
American - Caramel / Crystal 40L	128	American	Grain	crystal malt	40°L	34	7%	2% - 35%

Hops Used In Brown Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Fuggles	358	4.5	44%	3% - 100%
East Kent Goldings	324	5	43%	4% - 100%
Cascade	181	7	39%	7% - 100%
Willamette	146	4.5	37%	7% - 100%
Northern Brewer	132	7.8	46%	7% - 100%
Magnum	110	15	47%	1% - 100%
Chinook	72	13	36%	1% - 100%
Challenger	51	8.5	41%	3% - 100%
Goldings	48	4.5	40%	9% - 100%
Kent Goldings	46	5	44%	3% - 100%

Steeping Grains Used In Brown Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
American - Chocolate	50	American	Grain	roasted malt	350°L	29	31%	6% - 100%
United Kingdom - Chocolate	26	United Kingdom	Grain	roasted malt	425°L	34	40%	13% - 100%
American - Black Malt	18	American	Grain	roasted malt	500°L	28	27%	6% - 100%
United Kingdom - Black Patent	17	United Kingdom	Grain	roasted malt	525°L	27	24%	6% - 43%
Caramel / Crystal 60L	17		Grain	crystal malt	60°L	34	41%	11% - 100%
American - Caramel / Crystal 80L	14	American	Grain	crystal malt	80°L	33	34%	6% - 62%
American - Caramel / Crystal 40L	13	American	Grain	crystal malt	40°L	34	47%	20% - 100%
American - Roasted Barley	11	American	Grain	roasted malt	300°L	33	26%	6% - 50%
American - Carapils (Dextrine Malt)	10	American	Grain	crystal malt	1.8°L	33	21%	11% - 50%
United Kingdom - Brown	8	United Kingdom	Grain	roasted malt	65°L	32	39%	17% - 67%

Yeasts Used In Brown Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Safale - English Ale Yeast S-04	284	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Fermentis - Safale - American Ale Yeast US-05	210	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Danstar - Nottingham Ale Yeast	83	Danstar	Ale	Med-High	High	77%	57°F	70°F
White Labs - English Ale Yeast WLP002	62	White Labs	Ale	Medium	Very High	66.5%	65°F	68°F
Wyeast - American Ale 1056	49	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London Ale 1028	42	Wyeast	Ale	0.1	Med-Low	75%	60°F	72°F
Wyeast - London ESB Ale 1968	32	Wyeast	Ale	0.1	Very High	69%	64°F	72°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST	32	Lallemand	Ales	Medium	High	80%	50°F	72°F
Wyeast - British Ale 1098	32	Wyeast	Ale	0.1	Med-High	74%	64°F	72°F
White Labs - London Ale Yeast WLP013	27	White Labs	Ale	Medium	Medium	71%	66°F	71°F

Other Ingredients Used In Brown Porter (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	136	Water Agt	Mash	19%	0% - 100%
Irish Moss	98	Fining	Boil	69%	0% - 100%
Calcium Chloride (dihydrate)	75	Water Agt	Mash	17%	0% - 75%
Whirlfloc	64	Water Agt	Mash	64%	0% - 100%
Baking Soda	49	Water Agt	Sparge	14%	0% - 67%
Epsom Salt	43	Water Agt	Mash	7%	0% - 40%
Chalk	40	Water Agt	Mash	22%	0% - 100%
Lactic acid	37	Water Agt	Mash	61%	0% - 100%
Calcium Chloride (anhydrous)	28	Water Agt	Mash	23%	0% - 92%
Table Salt	21	Water Agt	Mash	14%	0% - 38%

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